5 Step Vegan ‘Snickers’ Cake

You are literally 5 steps away to an amazingly tasty, spongy, sweet&salty masterpiece. 60 minutes from the thought ‘I want to try this recipe’ to ‘Omg its so delicious’ 🙂 

No complicated ingredients, no complicated instructions.

Flexible recipe that is open to adjustments, all to suit your personal preferences 🙂

Cake Recipe

Step 1: Make a Wet Part

2 ½ Cup of Non-Dairy Milk (soya; almond; rice; oat or any other)

¾ Cup of Oil (canola; rice bran; sunflower or any other)

2 Tbsp. Apple Cider Vinegar

Juice of 1 lemon

Vanilla extract

Step 2: Make a Dry Part

3 Cups of All-Purpose Flour

1 Cup of Sugar (white, brown, demerara or coconut)

2 Tsp Baking Soda

2 Tsp Baking Powder

Pinch of salt

Step 3: Mix, Pour, Bake

Combine wet with dry using a spoon (doesn’t have to be a wooden spoon, and you don’t have to turn right only:))

Pour into a baking form.

Bake in 175 Celsius for approximately 30 minutes (that depends on your oven) J

To remember:

Grease and flour your baking form before you pour the cake mixture.

Choose a correct size baking form as you will be cutting the sponge horizontally to put the cream in

Step 4: Peanut Cream

½ Cup of Peanut Butter (Almond butter; Cashew Butter, Sunflower Butter)

1-2 Tbsp. of Water (might be less or more depending on the consistency of your nut butter)

Blend it well and spread on the first layer of the cake. Cover with the other half and press gently.

Step 5: Chocolate Icing

2 Cups of Soaked Dates (drain the excess water)

2 Tbsp. of Cocoa Powder

Blend together and cover the cake.

And you are done!!! Enjoy a guilt free vegan snickers cake:)